The study aimed to investigate the suitable formula of high energy nutrient jelly to obtain the most acceptable formula by investigated 3 formulas with different flavors: vanilla cocoa and coffee with the Randomized Randomized - Complete Block Design (RCBD). The sensory quality then was evaluated for visual appearance color odor taste texture and overall preference by rating the 9 - Point Hedonic Scale by 80 participants who were teachers and students Program in Food and Nutrition Faculty of Home Economics Technology Rajamangala University of Technology Phra Nakhon. The variance was analyzed by the Analysis of Variance (ANOVA) and the difference of Mean was analyzed by the Duncan’s New Multiple Range Test (DMRT). The data was analyzed by computer program. Based on 3 formulas of high energy nutrient jelly it was found that cocoa had the highest preference score with the preference score for visual appearance color odor taste texture and overall preference of 7.55 7.57 7.87 7.52 7.25 and 7.45 respectively which were considered as be in the medium level. The analysis of variance and comparison of statistical differences were found that for the taste was not statistically significant difference in three formulas. For the visual appearance color odor texture and overall preference were statistically significant different at 95% confidence level. From studying the nutritional value of high energy jelly nutrition. Found that high energy nutrition jelly at 100 grams. Providing complete energy and nutrients With 96.74 kilo calories of energy. Provide nutrients 4.97 grams of protein 13.05 grams of carbohydrates and 2.74 grams of fat per 100 grams of consumption which affects health. Health can be used as a supplement or substitute in patients with malnutrition or elderly people who suffer from anorexia to get enough energy and nutrients to meet the needs of the body

Nata de coco rich in high dietary cellulose microfiber of low calories and thus suitable to be promoted as healthy drink is derived from bacterial fermentation of coconut water (an agricultural by-product). In this study the optimal amount of nata de coco to be added to mao juice was investigated. Nata de coco was produced by using Acetobacter xylinum TISTR 86 cultured at 30oC for 15 days in a plastic box containing culture medium which was composed of 92.5% coconut juice 0.5% ammonium sulfate 5.0% sucrose and 2.0% vinegar. Hedonic scale (1-9 point) sensory evaluation was used to select the optimal ratio of nata de coco from the 3 ratios of 5 10 and 15% to be added to mao juice. Based on taste and overall liking the most favorable mixture is to add nata de coco of 10% to mao juice. Finally the chemical physical and microorganism properties of mao juice with nata de coco in a 180 ml clear-glass bottle were measured after it was stored at room temperature for 1 month. This mixture product was found to beneficially contain fiber two times the amount of that of sole mao juice. The result suggests that these variable parameters of mixture product were accepted base on the Thai Community Product Standard (486/2547).

Fresh coconut syrup is a product from coconut spadix which has unique sweet taste and odor. Due to its short storage life it is usually processed into palm sugar. Development of new product from fresh coconut syrup would add more value by using it to produce crispy jelly. A suitable formula selected as a basic formula used 42.11 percent of refined sugar 56.14 percent of water and 1.75 percent of jelly powder. The basic formula was adjusted by calculating amount of water and soluble solids. Then a study was conducted to determine suitable amount of refined sugar heating period and drying temperature. It was found that a higher ratio of refined sugar and heating period led to increased concentration level of the mixture. As a result the crispy jelly had higher amount of sugar chips on the jellys surface and higher level of hardness. The highest score given by testers was for crispy jelly which used a ratio of fresh coconut syrup and refined sugar at 1:0.6 and 1:0.8 heating period of 5 minutes. Drying crispy jelly at higher temperature resulted in decreased drying period and higher degree of hardness. Drying at 70 degree Celcius produced crispy jelly with good quality which received the highest likeness score from testers. A study that kept crispy jelly in plastic box for at least 8 weeks showed that the tested condition could effectively maintain good quality of the crispy jelly.

“Usage of Luo Han Guo instead Coconut Sugar in Kgawyaco milk Gelatin Product” Objective To determine the usage Kgawyaco milk as coconut milk substitutes of Kgawyaco milk jelly Amounts of three different levels: 40 60 and 80 percent of all coconut milk . And to determine the appropriate amount of Luo Han Guo used to replace sugar and Kgawyaco milk jelatin . Amounts of three different levels: 15 20 and 25 percent by weight of coconut sugar. The experiment follows the Randomized complete Block design (RCBD) principle. The quality of senses; color smell criteria taste texture and overall appreciation were evaluated and given up to 9- point hedonic scale by 80 experimenters. The average was computed and the variance was analyzed by ANOVA at the 0.05 confidence intervals and the difference of averages were examined by Least Significant Difference test through the prefabricated program. The results sensory evaluation of using coconut milk instead of jelly custard Kgawyaco panelists recognized at the level of 60% in the appearance color odor taste texture and overall liking averaged 7.72 and 8.51 8.05 8.02 8.03 8.10 respectively. Analysis of variance and compared differences are statistically at 0.05. Evaluated sensory of use Luo Han Guo substitutes coconut sugar of jelly milk Kgawyaco panelists recognized at 15 in appearance color taste and texture with an average 7.81 7.72 7.71 and 7.46. respectively analysis of variance and compared difference of smell texture and overall are statistically at 0.05.

The sharpness of the image the current demand is increasingly high. Since many types of screens has developed a definition and high definition media support for secondary NICs modern electronica. But if we have information that is incomplete. Monitor is not working efficiently. There are various ways to improve the clarity of digital images. For example HE BBHE DSIHE and MMBEBHE have been developed to improve the image sharper and brighter. By improving the techniques for Histogram Equalization independently of each other. In this paper will present the Digital Image Enhancement via Multi-Peak Histogram Equalization (DIEMPHE) by histogram equalization into n sections as the turning point arch top and bottom of the Histogram. By each section is independent. Image results are the average brightness error is lower and the higher the intensity of the image.